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Monday, November 5, 2012

With Thanksgiving right around the corner it can be a challenging time for those watching their weight or trying to make healthy food choices.

Thanksgiving is my favorite food holiday, but I always feel guilty by the time dessert rolls around. Sometimes I wish I had a few alternatives to my favorite traditional cakes and pies.

That's were Truvia Baking Blend comes in. With the new baking blend I can satisfy my sweet tooth and still indulge in all my favorite holiday desserts and foods.

I'm excited to announce that I have partnered with the Truvia Brand to serve as a Truvia Brand Ambassador. Over the next several months, I will be sharing recipes and tips on the new Truvia Baking Blend.

I was really excited when the Truvia Brand contacted me, because I have been tossing around the idea of a better sugar alternative in recipes.

My father in law is a diabetic and I have several diabetic readers here at Mommy's Kitchen. From time to time I get emails from folks asking me about less sugar alternatives to my recipes.

This was one of the main reasons I jumped on board. I wanted all of my readers to have the opportunity to indulge in many of my recipes as well as share a few news ones along the way.

The first recipe I want to share is for a less sugar version of Traditional Pumpkin Pie.

Truvia Baking Blend has 75% fewer calories than regular sugar. Truvia bakes and browns just like real sugar which is important when making baked goods.

With the Truvia Baking Blend there isn't any complicated conversions, just simply use half as much TruviaBaking Blend as you would sugar.

Bake at 400° F for 35–40 minutes or until knife inserted into center comes out clean. I covered the pie with foil for the first 30 minutes to prevent the crust from over browning. Remove the foil the last 10 -15 minutes of baking. Cool on wire rack.

Top with whipped topping, if desired.

I can honestly say I think I'm going to enjoy baking with Truvia's Baking Blend. This pie tasted just as good as a regular pumpkin pie.

Directions: Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.Ease pastry into pan; flute and trim edge.Mix pumpkin, evaporated milk and eggs on medium speed until well blended; add additional ingredients; mix well.Pour mixture into prepared pastry shell.Bake at 400° F for 35–40 minutes or until knife inserted into center comes out clean.Cool on wire rack. Top with whipped topping, if desired.Recipe source:Truvia.com Servings: 8 Cook's Notes: Depending on your oven this pie can take anywhere from 35 - 50 minutes to bake. If using regular sugar you would need to use 2/3 cup sugar.

@Donna,I have never made a crustless pumpkin pie, but you can look at the Libby's Brand recipe and adapt it with the Truvia Baking Blend Recipe. Here is the link: http://www.verybestbaking.com/recipes/141287/crustless-libbys-famous-pumpkin-pie/detail.aspx

Truvia® Baking Blend contains 1 gram of sugar per ½ teaspoon. The amount of Truvia® Baking Blend used in your recipes and the amount of sugar it provides to a serving of your recipe should be considered as you manage your condition.

The other ingredients of Truvia® Baking Blend, stevia leaf extract and erythritol, do not increase blood sugar. Studies conducted with stevia leaf extract and erythritol in people with diabetes have shown these ingredients to be safe for consumption by people with diabetes and has no effect on the glycemic index.

Oh gosh, I'm a little jealous of your pumpkin pie. Mine never look that beautiful! I'm thinking of slipping my mom a bag of the Truvia Baking Blend and see if she'll lighten up her pies this year. The pumpkin pie is one dessert she'll never let me take over doing for Thanksgiving.

@Cat,Maybe you should just bake one and surprise her. Don't even tell her that you used the baking blend until she tastes it. I plan on making one for my father in law for Thanksgiving, because it's his favorite. He is a diabetic and isn't able to eat all his favorite sweets anymore. I think it will be a nice surprise. At least he can enjoy a piece.

Wow what a perfect pie. The ONLY change that I made was instead of using truvia I used a Splenda brown sugar blend. I also added an extra 1/2 cup of splenda because I just love the extra sweetness. This pie was perfect and I used your no roll pie crust which was flaky and amazing. So now me and my diabetic husband can now enjoy a fabulous pie without the sugar spikes. Thank you for such a great pie and crust.